Using soya cream in chocolate ganache
I have been asked to make a gluten free and dairy free cake. The recipe I use is fine for the gluten free but does anyone know or had experience using soya cream as an alternative to normal cream in chocolate ganache? Any advice or other suggestions would be gratefully received. :)
6 Replies
I tried making vegan ganache once. I used almond milk with enjoy life chocolate chips. I tasted good but I found it did not harden like regular ganache. I would love to see if someone else had a better experience with it.
Use full fat canned coconut milk. Start with a 3:1 ratio, if it sets too firm add more coconut milk. Its easier to start with less coconut milk and add more if needed that to keep adding chocolate.
Hope that helps.
Teri, Ontario, Canada http://www.TeriLovesCake.ca
I’ve also made with coconut cream and chocolate chips. It hardened just fine.
Creativity is God's gift to us. Using our creativity is our gift back to God. Clarky's Cakes 😎
Thank you for help.
This is great to know!
Tampa, Florida facebook.com/pages/curiaussiety-custom-cakes
Hello there
When I make ganach dairy free,I use Zymyl cream which is lactose free and I use Dutch chocolate powder and sweet William dairy free chocolate,with dairy free nuttelex with coconut oil,and a little frysta solid vegetable fat,found in yellow packet for 2.90 in butter and fats section ,,,,like solite ,,melted in with it so it hardens on drying..,all dairy free and lactose free and taste beautiful and sets very well…..I also use frysta as a vegie fat solid ,,to use with butter for my buttercream ,merengue based or not….it holds up in the heat quite well and the taste is similar to solite or the other one I can’t remember……
